Coconut Mango Rice
User Reviews
4.2
Coconut Mango Rice
Description
Coconut Mango Rice begins by sautéing chopped red onion, golden raisins, and diced mango briefly in olive oil to soften the onion and plump the raisins without breaking down the mango. Separately, rice is simmered in a mixture of coconut milk, water, butter, cinnamon stick, and orange juice until tender and creamy.
The cooked mango and raisin mixture is gently folded into the rice to preserve mango pieces. The cinnamon and orange juice add warmth and citrus brightness that complements the sweetness of mango and richness of coconut milk. The final dish is garnished with finely sliced green onion for freshness and mild bite.
This rice pairs well with grilled or roasted meats, fish, or vegetable dishes, adding a tropical flair and subtle sweetness. It can be stored in an airtight container in the refrigerator for several days.
Ingredients
- 1½ teaspoons olive oil
- 1 Mango peeled and diced into 1/2" pieces, firm, ripe
- ⅓ cup golden raisins
- ⅓ cup red onion chopped
- 2 tablespoons butter
- 1 cinnamon stick
- ¼ cup orange juice
- ½ cup coconut milk unsweetened
- 1¾ cup water + more as needed
- 1 cup rice
- ¼ teaspoon kosher salt
- 1 green onion finely sliced
Instructions
- In a small saucepan, heat the olive oil over medium high heat. Add the onions and saute until tender and slightly transclucent. Add the golden raisins and mango and cook, stirring occasionally 1-2 minutes until raisins are slightly plump. Don't overstir -- you don't want the mango to fall apart. Remove from heat and set aside.
- In a large saucepan, heat the butter, cinnamon, orange juice, coconut milk and water over medium-high heat until it reaches a boil. Stir in the rice and return to a boil, then reduce the heat to a simmer (about medium-low), stirring very frequently. Cook until the liquid has been absorbed and the rice is tender. If the liquid evaporates and the rice still hasn't cooked, add water in ¼ cup increments and continue cooking until rice is tender. Remove from heat.
- Gently fold the mango mixture into the rice mixture, so it doesn't break apart the mangoes. Sprinkle with green onion and serve.
Notes
- Store leftovers in a sealed container in the refrigerator for 3 to 5 days.
- Be careful not to overstir the mango during sautéing to keep the pieces intact.
- Add water gradually if the rice has not fully cooked but the liquid evaporates to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 140mg | 6% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 27mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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